First Step: Prepare and cook the peanut sauce. Gather all peanut sauce ingredients: 1/3 cup natural peanut butter, 4 teaspoons red curry paste, 3 teaspoons kecap manis (or dark soy sauce + honey), 1 teaspoon sambal oelek, 1/2 teaspoon salt, 1 large garlic clove pressed, 1 1/2 tablespoons lime juice, 1/2 cup coconut milk, and 1/2 cup water. In a small saucepan over medium-low heat, combine all and stir regularly to prevent sticking. Bring to a gentle simmer and cook for about 5 minutes until it thickens slightly. Taste and adjust seasoning with more lime juice, salt, or a pinch of sugar if needed. Keep the sauce warm while preparing other ingredients. For a vegan or low-calorie option, you can reduce the coconut milk or substitute water for part of it to reduce richness.

Second Step: Prepare the vegetables and potatoes. Boil 200g of small potatoes for about 5 minutes until tender; drain well. Blanch 4 cups of bean sprouts in boiling water for 3 minutes, then drain and gently press to remove excess moisture. Submerge 1 bunch of spinach or alternative leafy greens in boiling water just until wilted; drain and squeeze dry. If using additional vegetables like green beans or broccoli, blanch similarly until crisp-tender. Slice 1 cucumber diagonally and optionally slice tomatoes or carrots if desired. This step sets the foundation for fresh, crunchy textures in the salad. For a gluten-free variation, ensure all vegetables and preparation surfaces are free from cross-contamination.

Third Step: Cook tempeh or tofu. Cut 200g tempeh or firm tofu into strips about 0.75 cm x 5 cm. Heat 2 tablespoons vegetable or peanut oil in a skillet over medium-high heat. Fry tempeh strips about 2 minutes per side until golden and crispy; tofu strips require about 1.5 minutes per side for crispness. Remove and drain on paper towels to keep them dry. To keep the dish low-calorie, you can bake or steam the tofu instead of frying, which also works well. This crispy protein adds great texture and pairs beautifully with the creamy peanut sauce.

Fourth Step: Boil and prepare eggs. Boil 2 to 3 large eggs for 8-10 minutes until fully cooked. Cool in ice water, peel, and halve. For vegan adaptations, replace eggs with extra fried tofu or tempeh slices to maintain protein content without animal products. The boiled eggs provide richness and a satisfying bite to balance the fresh vegetables and spicy sauce.

Fifth Step: Assemble the gado gado salad. On a large serving plate, arrange the blanched vegetables, sliced cucumbers, tomatoes if using, boiled potatoes, fried tempeh or tofu, and halved boiled eggs attractively. Drizzle the warm peanut sauce generously over the salad or serve on the side for individual drizzling. Garnish with 1 tablespoon finely chopped peanuts, sliced red chilies, fried shallots, and lime wedges as desired. Serve prawn crackers alongside for added crunch, if using. This presentation allows everyone to mix flavors according to preference. The combination of fresh, soft, and crunchy components makes gado gado such a delightful and satisfying dish.

Final Step: Serve and enjoy. Serve the gado gado salad immediately to enjoy the mingling of warm peanut sauce with crisp vegetables and crispy protein. The salad works well as a hearty lunch or light dinner and benefits from the vibrant, layered flavors and textures. Adjust seasoning or spice level right before eating to suit your taste buds. For more ideas on side dishes that compliment this, check out the savory cucumber sandwiches.